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Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.

Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

This is based on a pineapple upside down cake recipe. The caramel sauce formed by the butter and brown sugar enclose the apples, and the batter just lays on top of that as it bakes. The batter does end up a little around the apples, but they're still very distinct on top when turned upside down.

Quoting michiganmom116:

I've made apple upside down cake with gingerbread batter, and that was good...but how do you keep the apples from disappearing into the batter?

This is based on a pineapple upside down cake recipe. The caramel sauce formed by the butter and brown sugar enclose the apples, and the batter just lays on top of that as it bakes. The batter does end up a little around the apples, but they're still very distinct on top when turned upside down.

Quoting michiganmom116:

I've made apple upside down cake with gingerbread batter, and that was good...but how do you keep the apples from disappearing into the batter?

Send me email updates about messages I've received on the site and the latest news from The CafeMom Team.
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